Are you hungry? Chef Patrick is back with season 2 of the Cook Up! As always, Chef brings you behind the scenes at the legendary BB King venue located in NYC. Each week he invites a guest to cook for and shows you how to cook like a celebrity for the celebrities! Catch up with the first episode, now ON Demand on Verizon Fios Channel 267! #SubscribetotheVibe

meet the chef

Chef Wenford Patrick Simpson

Chef Wenford Patrick Simpson is known by many for his talent in infusing a variety of tastes and culinary influences, but those who know him are drawn to his genuinely amiable nature.

Born in Jamaica, Chef Patrick’s love started humbly in his family’s kitchen, but quickly developed into a true passion as he began experimenting with different flavor combinations. His magical flare in the kitchen was quickly recognized and encouraged by the adults in his life, and he was granted two internships to learn about baking and cooking while he was still in school.

The chef’s talents took him in several different directions after graduation. His first job coincided with the end of his schooling, when he immediately began in the kitchens Club Caribbean. He then worked in Jamaica Grand Hotel and Sandals before shifting to Royal Caribbean and then Disney Cruise Lines. Later, his reputation grew at New York’s Negril Restaurant for his American and Jamaican-inspired dishes.

Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City, where he’s now Executive Chef overseeing everything in the kitchen.

He has also cooked for a diverse list of celebrities. A few of the notable names include the Clintons, Felicia Rashad, Washington DC’s Mayor Murial Bowser, Donald Trump, Mike Tyson, Jamie Foxx, Air Supply and the list goes on.

A popular fixture in major department stores such as Macy’s and Bloomingdales, Chef Patrick has also been recognized in countless cooking arenas, spicing up the Potato Latke Festival, making appearances on several media outlets (stay tuned for an upcoming appearance on Food Network) and recently taking top honors at the Latet MasterChef competition. However, always proud of his Caribbean heritage, perhaps the chef’s most popular dishes are perhaps those closest to his roots and his heart.

meet the chef

Chef Wenford Patrick Simpson

Chef Wenford Patrick Simpson is known by many for his talent in infusing a variety of tastes and culinary influences, but those who know him are drawn to his genuinely amiable nature.

Born in Jamaica, Chef Patrick’s love started humbly in his family’s kitchen, but quickly developed into a true passion as he began experimenting with different flavor combinations. His magical flare in the kitchen was quickly recognized and encouraged by the adults in his life, and he was granted two internships to learn about baking and cooking while he was still in school.

The chef’s talents took him in several different directions after graduation. His first job coincided with the end of his schooling, when he immediately began in the kitchens Club Caribbean. He then worked in Jamaica Grand Hotel and Sandals before shifting to Royal Caribbean and then Disney Cruise Lines. Later, his reputation grew at New York’s Negril Restaurant for his American and Jamaican-inspired dishes.

Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City, where he’s now Executive Chef overseeing everything in the kitchen.

He has also cooked for a diverse list of celebrities. A few of the notable names include the Clintons, Felicia Rashad, Washington DC’s Mayor Murial Bowser, Donald Trump, Mike Tyson, Jamie Foxx, Air Supply and the list goes on.

A popular fixture in major department stores such as Macy’s and Bloomingdales, Chef Patrick has also been recognized in countless cooking arenas, spicing up the Potato Latke Festival, making appearances on several media outlets (stay tuned for an upcoming appearance on Food Network) and recently taking top honors at the Latet MasterChef competition. However, always proud of his Caribbean heritage, perhaps the chef’s most popular dishes are perhaps those closest to his roots and his heart.

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chef’s recipes

Jamaican Rib Rub

Jamaican Rib Rub

½ cup dark brown sugar, packed

2 Tbsp. sea salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

½ tsp. dried and ground thyme

½ tsp. habanero or scotch bonnet pepper powder

½ tsp. allspice

½ tsp cinnamon

½ tsp dried and ground ginger

In a large bowl, combine all ingredients and mix well.

Note: Make sure you wash your hands after handling the habanero powder. Rubbing your eyes or other delicate regions with the stuff provides a burn you don’t want to feel.

Jerk Deviled Eggs

Jerk Deviled Eggs

12 hard-boiled eggs

¼ cup sour cream

½ tsp jerk seasoning

1 tsp Mexican or Cajun seasoning

2 Tbsp chopped chives

¼ cup mayonnaise

¼ cup chopped ripe olives

¼ cup finely chopped ham or bacon bits

1. Shell eggs and cut in half lengthwise.

2. Scoop out yolks into a small bowl and mash with a fork. Blend in mayonnaise, sour cream, ham, olives, chives, and seasoning.

3. Spoon the yolk mixture into the egg whites. Makes 6-8 servings.

Cinnamon Apple Stuffed French Toast

Cinnamon Apple Stuffed French Toast

½ cup butter, cubed

2 Tbsp light corn syrup

2 large tart apples, peeled and sliced ¼ inch thick

3 eggs

1 cup milk

1 tsp vanilla extract

9 slices day-old French bread (3/4 inch thick)

SYRUP:

1 cup applesauce

1 jar (10 ounces) apple jelly

½ tsp ground cinnamon

1/8 tsp ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with French toast. Yield: 9 servings.

Grilled Swordfish Fillet

Grilled Swordfish Fillet with Sweet and Spicy Fruit Salsa

2 pounds sword fish fillet steaks

Olive oil

Salt and pepper

SALSA

1 cup ¼-inch pieces peeled, cored Linda Gold pineapple

¾ cup ¼ inch pieces peeled, pitted mango

2/3 cup ¼ pieces Oppenheimer red bell pepper

½ cup 1/4- inch pieces seeded Oppenheimer greenhouse tomato

1/3 cup ¼-inch pieces Oppenheimer baby seedless cucumber

1/3 cup ¼-inch pieces red onion

3 Tbsp minced fresh cilantro

2 Tbsp minced fresh mint

2 Tbsp minced, seeded jalapeno chile

2 Tbsp fresh lime juice

To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld. Preheat grill to medium-high. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.

Smoked Ground Beef

Smoked Ground Beef and Smoked Brisket Picadillo

¼ cup oil

½ cup scallion, diced

1 cup onion, diced

½ cup black raisins

1 cup celery, diced

2 tsp fresh thyme

2 lb ground meat

¼ tsp salt

½ tsp black pepper

1 cup smoked diced brisket

½ cup carrot, died

1 tsp oregano

½ tsp ground cumin

1 tsp onion powder

1 tsp paprika

1 tsp garlic powder

1 tsp barbecue, dry

1 cup barbecue sauce

Put skillet on the stove with oil. When the oil is hot, add fresh ingredients. Cook for 3 minutes on low flame until medium tender. Then add ground beef and diced smoked brisket with remaining dry ingredients, raisins and barbecue sauce. Allow to cook for about 5 minutes on low flame. Serve over white rice with vegetable of choice.

Curry Succotash Crab Cakes

Curry Succotash Crab Cakes

Crab Cakes:

1 lb. crabmeat

½ cup oil

1 tbsp. oil

5 shallots, minced

1 cup whipping cream

2 eggs

3 cups Italian bread crumbs

½ white wine

2 tsp garlic powder 4 scallions, chopped

¼ cup horseradish sauce 1 cup parsley

Succotash:

3-10 ounce boxes frozen succotash

1 red bell pepper, diced

4 tsp Curry powder

2 scallions, chopped

5 large basil leaves, finely chopped

2 Tbsp olive oil

1 medium yellow onion, chopped

1 clove garlic, chopped

2 big sprigs fresh basil

1/3 cup non-dairy milk (I used almond)

Salt and pepper to taste

For the Crab Cakes:

In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.

Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.

For the Succotash:

Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.

In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.

chef’s recipes

Jamaican Rib Rub

Jamaican Rib Rub

½ cup dark brown sugar, packed

2 Tbsp. sea salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

½ tsp. dried and ground thyme

½ tsp. habanero or scotch bonnet pepper powder

½ tsp. allspice

½ tsp cinnamon

½ tsp dried and ground ginger

In a large bowl, combine all ingredients and mix well.

Note: Make sure you wash your hands after handling the habanero powder. Rubbing your eyes or other delicate regions with the stuff provides a burn you don’t want to feel.

Jerk Deviled Eggs

Jerk Deviled Eggs

12 hard-boiled eggs

¼ cup sour cream

½ tsp jerk seasoning

1 tsp Mexican or Cajun seasoning

2 Tbsp chopped chives

¼ cup mayonnaise

¼ cup chopped ripe olives

¼ cup finely chopped ham or bacon bits

1. Shell eggs and cut in half lengthwise.

2. Scoop out yolks into a small bowl and mash with a fork. Blend in mayonnaise, sour cream, ham, olives, chives, and seasoning.

3. Spoon the yolk mixture into the egg whites. Makes 6-8 servings.

Cinnamon Apple Stuffed French Toast

Cinnamon Apple Stuffed French Toast

½ cup butter, cubed

2 Tbsp light corn syrup

2 large tart apples, peeled and sliced ¼ inch thick

3 eggs

1 cup milk

1 tsp vanilla extract

9 slices day-old French bread (3/4 inch thick)

SYRUP:

1 cup applesauce

1 jar (10 ounces) apple jelly

½ tsp ground cinnamon

1/8 tsp ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with French toast. Yield: 9 servings.

Grilled Swordfish Fillet

Grilled Swordfish Fillet with Sweet and Spicy Fruit Salsa

2 pounds sword fish fillet steaks

Olive oil

Salt and pepper

SALSA

1 cup ¼-inch pieces peeled, cored Linda Gold pineapple

¾ cup ¼ inch pieces peeled, pitted mango

2/3 cup ¼ pieces Oppenheimer red bell pepper

½ cup 1/4- inch pieces seeded Oppenheimer greenhouse tomato

1/3 cup ¼-inch pieces Oppenheimer baby seedless cucumber

1/3 cup ¼-inch pieces red onion

3 Tbsp minced fresh cilantro

2 Tbsp minced fresh mint

2 Tbsp minced, seeded jalapeno chile

2 Tbsp fresh lime juice

To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld. Preheat grill to medium-high. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.

Smoked Ground Beef

Smoked Ground Beef and Smoked Brisket Picadillo

¼ cup oil

½ cup scallion, diced

1 cup onion, diced

½ cup black raisins

1 cup celery, diced

2 tsp fresh thyme

2 lb ground meat

¼ tsp salt

½ tsp black pepper

1 cup smoked diced brisket

½ cup carrot, died

1 tsp oregano

½ tsp ground cumin

1 tsp onion powder

1 tsp paprika

1 tsp garlic powder

1 tsp barbecue, dry

1 cup barbecue sauce

Put skillet on the stove with oil. When the oil is hot, add fresh ingredients. Cook for 3 minutes on low flame until medium tender. Then add ground beef and diced smoked brisket with remaining dry ingredients, raisins and barbecue sauce. Allow to cook for about 5 minutes on low flame. Serve over white rice with vegetable of choice.

Curry Succotash Crab Cakes

Curry Succotash Crab Cakes

Crab Cakes:

1 lb. crabmeat

½ cup oil

1 tbsp. oil

5 shallots, minced

1 cup whipping cream

2 eggs

3 cups Italian bread crumbs

½ white wine

2 tsp garlic powder 4 scallions, chopped

¼ cup horseradish sauce 1 cup parsley

Succotash:

3-10 ounce boxes frozen succotash

1 red bell pepper, diced

4 tsp Curry powder

2 scallions, chopped

5 large basil leaves, finely chopped

2 Tbsp olive oil

1 medium yellow onion, chopped

1 clove garlic, chopped

2 big sprigs fresh basil

1/3 cup non-dairy milk (I used almond)

Salt and pepper to taste

For the Crab Cakes:

In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.

Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.

For the Succotash:

Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.

In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.

about the show

The Caribbean is one huge Cook-Up..French, Dutch, English, Spanish…You get it all. In Cook-Up, we fuse the diverse cultures and traditions of the region to highlight the unique beauty of the Caribbean. Whether it’s adding some Zouk to your life, learning how to bachata, jump and wave to soca, or chowing down on the latest dish, Cook-Up is a place where we all can meet and bask in Caribbean Oneness! Come join us and see what happens when Caribbean cultures unites to form One big Cook-Up!

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About the show

about the show

The Caribbean is one huge Cook-Up..French, Dutch, English, Spanish…You get it all. In Cook-Up, we fuse the diverse cultures and traditions of the region to highlight the unique beauty of the Caribbean. Whether it’s adding some Zouk to your life, learning how to bachata, jump and wave to soca, or chowing down on the latest dish, Cook-Up is a place where we all can meet and bask in Caribbean Oneness! Come join us and see what happens when Caribbean cultures unites to form One big Cook-Up!

Meet the chef

Meet The Chef

Chef Wenford Patrick Simpson– Executive Chef

Chef Wenford Patrick Simpson is known by many for his talent in infusing a variety of tastes and culinary influences, but those who know him are drawn to his genuinely amiable nature.

Born in Jamaica, Chef Patrick’s love started humbly in his family’s kitchen, but quickly developed into a true passion as he began experimenting with different flavor combinations. His magical flare in the kitchen was quickly recognized and encouraged by the adults in his life, and he was granted two internships to learn about baking and cooking while he was still in school.

The chef’s talents took him in several different directions after graduation. His first job coincided with the end of his schooling, when he immediately began in the kitchens Club Caribbean. He then worked in Jamaica Grand Hotel and Sandals before shifting to Royal Caribbean and then Disney Cruise Lines. Later, his reputation grew at New York’s Negril Restaurant for his American and Jamaican-inspired dishes.

Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City, where he’s now Executive Chef overseeing everything in the kitchen.

He has also cooked for a diverse list of celebrities. A few of the notable names include the Clintons, Felicia Rashad, Washington DC’s Mayor Murial Bowser, Donald Trump, Mike Tyson, Jamie Foxx, Air Supply and the list goes on.

A popular fixture in major department stores such as Macy’s and Bloomingdales, Chef Patrick has also been recognized in countless cooking arenas, spicing up the Potato Latke Festival, making appearances on several media outlets (stay tuned for an upcoming appearance on Food Network) and recently taking top honors at the Latet MasterChef competition. However, always proud of his Caribbean heritage, perhaps the chef’s most popular dishes are perhaps those closest to his roots and his heart.